This light and lively appetizer compliments our crisp and refreshing Sauvignon Blanc.
2 small Haas avocados – 1 cut into 1/2 inch dice, 1 cut into 8 wedges
2 tbsp. heavy cream
1 tbsp. fresh lemon juice
1 tbsp. finely chopped cilantro
Salt and pepper
1/2 lb. king crab in the shell or 6 oz. of lump crab meat
2 tbsp. unsweetened coconut milk
1/4 tsp. finely grated, peeled fresh gingerDIRECTIONS
1) In a shallow bowl, coarsely mash the diced avocado with a fork. Add the heavy cream and lemon juice and mash the mixture just until combined. Stir in the chopped cilantro and season generously with salt and pepper.
2) With the kitchen scissors, cut the crab leg shells and pull out the crab meat. Cut the crab meat crosswise into 1-inch pieces and shred the crab. In a small bowl, combine the coconut milk and ginger. Fold in the crab and season with salt and pepper.
3) Spoon the crab and avocado into 8 small glasses. Top each shooter with an avocado wedge and serve.
Courtesy of Food & Wine, Contributed by Valeria Huneeus